1 tbsp olive oil
1 medium shallot, small diced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 quart chicken stock
1 cup coconut milk
3 tbsp butter, divided
1/4 cup parmesan cheese
1 handful basil leaves
Pretty Thai® Seasoning Salt, to taste
1/4 cup Pretty Thai® Lemongrass-Lime Dressing
1 lb raw shrimp, peeled and deveined
Pretty Thai® Thai Chili Powder, to taste, optional
1). Heat stock to a simmer in a saucepan. Lower heat just so the stock stays hot.
2). In a large saucepan heat oil over medium heat. Add chopped shallot and sauté until they become translucent.
3). Add rice to the pan and stir to coat in oil. Sauté until there is a nutty aroma and the rice begins to become translucent, except for a white dot in the center. Stir often to prevent rice from burning.
4). Add the white wine, stir until liquid absorbs.
5). Add a ladle or two of stock and stir until liquid is absorbed. When the rice is almost dry, add another ladle of stock. Repeat the process until the rice is cooked. You can take the bite test. You want the rice to still be firm, but you don't want it to stick in your teeth. If you run out of stock, hot water can be added to finish the cook.
6). Stir in the coconut milk, 2 tbsp butter, cheese, Pretty Thai® Lemongrass-Lime Dressing and basil.
7). Seasoning with Pretty Thai® Seasoning Salt and Pretty Thai® Thai Chili Powder to taste. Turn off heat and set aside.
8). In a separate sauté pan, add in the remaining 1 tbsp butter. Seasoning the shrimp with Pretty Thai® Seasoning salt and sauté in the butter until fully cooked.
9). Plate the risotto in a large bowl and top with shrimp.